by Diane Rossen Worthington
Gretchen Holt Witt, who lost her 6-year old son to pediatric cancer, created Cookies for Kids' Cancer, a nonprofit charity, to help speed up the research for cures to pediatric cancer. Gretchen began by having friends set up bake sales to benefit the charity.
In her second cookie book, "Cookies for Kids' Cancer: All the Good Cookies", Gretchen gives us 60 more cookie recipes that will satisfy any cookie craving, as well as lots of stories and photos about the cookie sales held across the country that all benefit this important charity.
These Potato Chip Sandies are a cookie conversation starter. I was reminded of a potato chip cookie that I was introduced to many years ago and thought was too pedestrian until I tasted it. I mean, who puts potato chips in a cookie? The butter, nuts and chips make them short and sweet -- and prove that potato chips can really be a good thing. And one more thing -- this a Seriously Simple recipe, easy and quick to put together.
Whether you hold a bake sale, host a dessert party or participate in a holiday cookie exchange, there are great ideas in the book for sensational cookies. This holiday season, why not buy one for your kitchen and some to give as gifts? You may be moved to set up your own bake sale. "Be a good cookie" is one of their slogans, and that says it all.
Sally's Potato Chip Sandies Recipe
Makes 6 dozen cookies.
2 sticks (1/2 pound) unsalted butter, at room temperature
1 cup confectioners' sugar, plus more for dusting (optional)
1 large egg yolk, at room temperature
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
3/4 cup (2 1/2 ounces) crushed potato chips
1/2 cup finely chopped pecans
1. Preheat the oven to 350 F. Line two cookie sheets with parchment paper.
2. Place the butter and sugar in a large mixer bowl and beat until smooth and creamy, about 3 minutes. Add the egg yolk and vanilla and beat well. With the mixer on low, gradually add flour. Scrape down the sides of the bowl, and then gently fold the potato chips and nuts into the dough with a spatula.
3. Using a small (2-teaspoon size) cookie scoop, drop scoops of the dough about 2 inches apart on the prepared cookie sheets.
4. Transfer to the oven and bake until the cookies begin to brown at the edges, 12 to 15 minutes, rotating the cookie sheets on the oven racks halfway through the baking time. Cool on the cookie sheets for 3 minutes. Transfer to wire racks to cool completely. Repeat with the remaining dough on cool cookie sheets.
5. Store in an airtight container for up to 3 days, or freeze for up to 3 months.
Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including "Seriously Simple Holidays: Recipes and Ideas to Celebrate the Season," and also a James Beard award-winning radio show host.
Cookie Recipe, American Cuisine